Prepare The Dining Room

PREPARE THE DINING
ROOM/RESTAURANT
AREA FOR
SERVICE
JULIE ANN R. CORPIN
FACT
OR
BLUFF
Direction: Say FACT if the statement is
correct, and BLUFF if the statement is
incorrect.
Cafeteria service refers to pre-packed
food displayed in a counter.
2023 PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE 3

Counter services is ideal for diners who
go for fast service since they have very
limited time to eat.

The hospitals and prisons will be
considered as part of caterers.

The food service operation will always be
centralized to cater the customers.

There is food production in any food
service system.

Reservations are advanced table bookings
made at specific time.

An advantage of taking reservations is
that you know exactly how many guests
you need to feed.

Overbooking is taking mores reservations
than the number of tables and seat
available.

Every food service establishment accepts
reservation.

Reservations can limit the number of
walk-ins to the restaurant.

Questions to Ponder:
1. What is the conversation all about?
2. Who is Victoria Vida in the conversation? What does she
want?
3. Who is the receptionist in the conversation? Do you think
she manage to get all the information needed from the guest?
4. In your opinion, what is the reason of the guest in making a
reservation in the restaurant?
5. List down the 5 important information that the receptionist
obtained from the guest based on the conversation.

What is Food
Service?

Food Service
Food service is all about food and
beverages that are consumed out of the
home. It is the industry related to making,
transporting, or selling prepared foods to
restaurants, hospitals, schools and lodging
establishments. Foodservice covers a wide
range such as hotel, restaurants, cafes,
cafeterias, schools, hospitals, airports, etc.

TYPES OF
FOODSERVICE
SYSTEM
TYPES OF FOODSERVICE SYSTEM
CONVENTIONAL CENTRALIZED READY-PREPARED ASSEMBLY-SERVE

FOODSERVICE (COMMISSARY) FOOD SERVICE FOOD SERVICE
SYSTEM FOODSERVICE SYSTEM SYSTEM
SYSTEM
PREPARE THE DINING ROOM/RESTAURANT AREA FOR
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SERVICE
1. Conventional Foodservice System
It is the most common type of all foodservice system. This kind of system assembled the
ingredients, and the food/dish is produced onsite. This system is usually used in cafeterias,
restaurants, small hospitals and school canteens.
Advantages: High degree of perceived quality, Food is served soon after preparation, Traditional
standardized recipes can be used.
Disadvantages: Labor intensive, Consistency, Higher food costs, Food safety
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2. Centralized (Commissary) Foodservice System
Also known as central kitchen or food factory. A kind of food system wherein food are
prepared in one place then transported to a satellite kitchen, usually used in airline industry.
Advantages: Lower food and supply cost, Purchasing power, Ingredient control is improved, Lower
labor costs
Disadvantages: High initial capital investment for building and equipment, Transportation costs,
Perceived loss of quality, Food safety problem can affect many customers

3. Ready-Prepared Food Service System
The food is produced onsite and usually chilled or frozen then reheated and serve to customer. It
usually used by hospitals and prisons.
Advantages: Flexibility in scheduling food preparation, Lower labor cost
Disadvantages: Menu variety can be limited, Perceived loss of quality

4. Assembly-Serve Food Service System
This system, the food is purchased then stored either chilled or frozen for later
use. Then it will be portioned and reheated and serve to the customers.
Advantages: Lower labor costs, Limited equipment needs
Disadvantages: High food costs, Menu variety may be limited, Availability of menu items,
Perceived loss of quality

What is
Reservation

Reservation
Reservation is an arrangement to have
something (room, table or seats) held for
your use at a time. A guaranteed seat
brings in more customers and increase
revenue.
The call ahead seating will be the
additional of the main types of
reservation.
Purpose of reservation: table reservation
is made in advance to have a table
available at the restaurant.
TYPES OF
RESTAURANT
RESERVATIONS
TYPES OF RESTAURANT
RESERVATIONS
1. Manual Reservation System (MRS)
Most probably, “manually” means enter it into computer, but it is one

on the restaurant site. It is not available via the internet or a third party.
They may also answer the guest’s questions, give accurate directions to
the restaurant and provide clear information.

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TYPES OF RESTAURANT
RESERVATIONS
2. Online Reservation System (ORS)
Online reservation system enables the guests to check availability and

book online. Through website, where all the necessary information
needed for a reservation is keyed in by the guest.

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TYPES OF RESTAURANT
RESERVATIONS
3. Call ahead seating
It reduces the guest’s wait time upon arriving at the restaurant. In this
type of reservation, the guest calls when they are on their way and sets
a specific time when they will arrive. Usually, restaurant will hold a
table for 20-30 mins.

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INFORMATION NEEDED WHEN TAKING
RESERVATIONS: NAME OF PERSON
WHO WILL USE THE
RESERVATION
NAME OF GUEST (WHO
MAKE THE
RESERVATION)
DATE AND TIME

NUMBER OF OF RESERVATION
PERSONS
TABLE
PREFERENCES CONTACT NUMBER
SPECIAL
REQUEST (IF
ANY)
Advantages and Disadvantages of Taking
Reservation
1. The main advantage for the establishment is the knowledge of

dining details;
1.1. Definite number of guests
1.2. Determine the specific time
1.3. Having faster service

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Reservation
2. The disadvantage was the sales may be affected especially since

the reservations may limit the number of guest.

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Reservation
3. Special Occasion
Advantage: Taking reservations can be opportunity for restaurants to

advertise what they offer while ensuring customer satisfaction.
Disadvantage: Too much competitor will encounter.

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Reservation
4. Fairness
Advantage: To be fair, some restaurants decide to run purely first

come, first serve basis.
Disadvantage: Some restaurants require their guest to make

reservation weeks or even months before their desired date.

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Reservation
5. Higher Checks
Advantage: The large party reserve results the increased of revenue on

the part of restaurant.
Disadvantage: Too much details presented to the guest.

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Reservation
6. Absent Customers
Disadvantage: When the reserving party does not show up, sales
suffer.
Advantage: Some restaurants charge a fee for no- show to cover their
losses.
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TELEPHONE ETIQUETTE
Phone etiquette is the way you use manners to represent yourself and your business
to customers via telephone communication. This includes the way you greet a
customer, your body language, tone of voice, word choice, listening skills and how
you close a call.
So, Proper phone etiquette is important to your company because it’s usually the
first contact point for a customer and represents how your business will treat them
in other conversations. Make sure to leave a great, lasting impression on every
customer who calls your business.
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What is the
importance of
telephone etiquette?

TELEPHONE ETIQUETTE
Proper phone etiquette is important to your company because
it’s usually the first contact point for a customer and represents
how your business will treat them in other conversations.
Make sure to leave a great, lasting impression on every
customer who calls your business.

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General rules and Etiquette on how to take
reservations:
1. Answer inquiries promptly, clearly, and as accurately as

possible.

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reservations:
2. Take note of specials, and changes in the menu and make

sure to inform guests about it.

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reservations:
3. Gather all pertinent information on the reservation from the guest
politely and efficiently. Accurately record reservation data on forms
based on establishment standards. Repeat the details of the reservations
with the customer. Confirm customer reservations prior to the arrival.
Impart additional information to the guest such as parking conditions
and directions to the establishment.

2023 SERVICE 42
reservations:
4. Always be calm and polite when speaking to guests. Don’t say, you
don’t, whether the person is whom the caller’s looking for. Tell him that
you will call him back after locating him. If you can’t find that person,
then offer the caller to receive any message on behalf of that person. If
you know when the person will be available, then suggest the caller to
call him.

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reservations:
5. Don’t share any personal contact address as long you are not sure
enough about the caller.

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DO’s in Answering Telephone
1. Answer the telephone promptly within 3 rings.

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2. Make sure the caller know your work area, your name and offer
appropriate greeting. If it is an inbound call, then just mention your
department and if it is outbound call then mention name of the hotel
with your identity.

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3. Always have a pen and paper on hand, especially front desk

personnel should always be ready to keep records.

4. Listen carefully. Pay close attention to details being expressed by the

caller.

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5. Make the caller feel that they have your undivided attention. Make an
occasional acknowledgement of what he/she says. Mention the name of
the caller, once established.
If you ask the caller to hold on, explain why. Wait for the caller’s
agreement before actually putting him/her on hold.

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DONT’s in Answering Telephone
1. People do not want to know the reason and are given the wrong
impression by such answers.

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2. Hang up without trying to close the conversation.

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3. Hang up without thanking the caller for calling.

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4. Put your least intelligent, least coherent staff in charge of the phone.

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5. Keep talking to another person while answering phone.

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6. Eating something while answering phone.

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Check and Observe
Group yourselves. You should have 3 members in each group. One of

you will act as guest and you will practice on taking table reservations
and ask the other member to evaluate your performance for you to
improve. Then, take turns. Use the rubric below.

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Check and Observe

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PERFORMANCE TASK # 1: Taking Table
Reservations
PICK AND PAIR. Ask assistance from one of your family member or
a friend and demonstrate on how to take table reservations. You may
choose one situation for your demonstration. Always remember,
Practice makes perfect!

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Reservations
PICK AND PAIR. Ask assistance from one of your family member or
a friend and demonstrate on how to take table reservations. You may
choose one situation for your demonstration. Always remember,
Practice makes perfect!

2023 SERVICE 59
Reservations
1. Sample Situation: 2. Sample Situation:
a. Total number of guest: A family consist of five members. a. Total number of guest: A newlywed couple.
b. Purpose: Dinner Reservation b. Purpose: Dinner Reservation
c. Date and time: June 11, 2020, 8pm
d. Contact information: (Mention a Name), 09123456789
e. Condition: Regular guest of the restaurant
e. Condition: First time to try the restaurant
No smoking area
No smoking area
f. Mode of payment: Cash/ Credit Card

2023 SERVICE 60
Reservations
1. Sample Situation: 2. Sample Situation:
a. Total number of guest: A family consist of five members. a. Total number of guest: A newlywed couple.
b. Purpose: Dinner Reservation b. Purpose: Dinner Reservation
e. Condition: Regular guest of the restaurant
e. Condition: First time to try the restaurant
No smoking area
No smoking area

2023 SERVICE 61
1. Differentiate the four-food service system and list down
examples of each four-food service system.

2023 SERVICE 62
2. Why is it important to have a reservation in a
restaurant?

2023 SERVICE 63
3. Give additional tips on telephone etiquette when taking
reservations.

2023 SERVICE 64
I. PERFORMANCE TASK 1.1 TAKING TABLE RESERVATIONS.
Instructions: When you feel confident that you have had sufficient
practice, and given the necessary tools and materials, perform how to
take a table reservation. You have the option to perform what you
have already practiced. Submit outputs of your performance through a
video together with the Reservation Form, for your teacher’s
evaluation which serves as your portfolio. The results of your
assessment will be recorded in your Progress Chart. Best of luck!

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2023 SERVICE 66
Answer Multiple type of test on your module on pp 19-20

2023 SERVICE 67
Thank you !
JULIE ANN R. CORPIN

Prepare The Dining Room

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PREPARE THE DINING

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CONVENTIONAL CENTRALIZED READY-PREPARED ASSEMBLY-SERVE

Disadvantages: Labor intensive, Consistency, Higher food costs, Food safety

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Advantages: Flexibility in scheduling food preparation, Lower labor cost

Disadvantages: Menu variety can be limited, Perceived loss of quality

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Advantages: Lower labor costs, Limited equipment needs

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2023 PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE 24

1. Manual Reservation System (MRS)

Most probably, “manually” means enter it into computer, but it is one

PREPARE THE DINING ROOM/RESTAURANT AREA FOR

2. Online Reservation System (ORS)

Online reservation system enables the guests to check availability and

PREPARE THE DINING ROOM/RESTAURANT AREA FOR

3. Call ahead seating

PREPARE THE DINING ROOM/RESTAURANT AREA FOR

DATE AND TIME

1. The main advantage for the establishment is the knowledge of

1.1. Definite number of guests

1.2. Determine the specific time

1.3. Having faster service

2. The disadvantage was the sales may be affected especially since

PREPARE THE DINING ROOM/RESTAURANT AREA FOR

Advantage: Taking reservations can be opportunity for restaurants to

Disadvantage: Too much competitor will encounter.

PREPARE THE DINING ROOM/RESTAURANT AREA FOR

Advantage: To be fair, some restaurants decide to run purely first

Disadvantage: Some restaurants require their guest to make

PREPARE THE DINING ROOM/RESTAURANT AREA FOR

Advantage: The large party reserve results the increased of revenue on

Disadvantage: Too much details presented to the guest.

PREPARE THE DINING ROOM/RESTAURANT AREA FOR

2023 PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE 38

PREPARE THE DINING ROOM/RESTAURANT AREA FOR

1. Answer inquiries promptly, clearly, and as accurately as

PREPARE THE DINING ROOM/RESTAURANT AREA FOR

2. Take note of specials, and changes in the menu and make

PREPARE THE DINING ROOM/RESTAURANT AREA FOR

PREPARE THE DINING ROOM/RESTAURANT AREA FOR

PREPARE THE DINING ROOM/RESTAURANT AREA FOR

PREPARE THE DINING ROOM/RESTAURANT AREA FOR

1. Answer the telephone promptly within 3 rings.

PREPARE THE DINING ROOM/RESTAURANT AREA FOR

PREPARE THE DINING ROOM/RESTAURANT AREA FOR

3. Always have a pen and paper on hand, especially front desk

20XX presentation title 47

4. Listen carefully. Pay close attention to details being expressed by the

PREPARE THE DINING ROOM/RESTAURANT AREA FOR

PREPARE THE DINING ROOM/RESTAURANT AREA FOR